New York Times bestselling author. Slow cooking expert.

Make Mardis Gras at home with this awesome homemade jambalaya recipe you can prepare easily in your crockpot slow cooker.

Day 34.

This upcoming Tuesday is a momentous occasion---for the first time ever, Super Tuesday and Fat Tuesday will collide, forming Super Duper Tuesday. Celebrate properly in front of the TV, watching votes roll in while eating the best jambalaya ever--made conveniently in your crockpot.

Cook on low for 6 to 8 hours, or until rice is bite tender. One hour before eating, stir in the frozen (but already cooked!) shrimp.

Eat while running around the house topless wearing purple and green beads yelling at pundits.Enjoy!! Happy Slow Cooking!:-)The Verdict.The heat and spice in this recipe comes directly from the smoked sausage. If you are feeding adults, go for it and jazz it up big time by using andouille sausage or the smoked habanero variety.

If you are worried about spiciness, you can also use something mild like chicken and apple or the artichoke and garlic variety.

I just got your book (I am recently gluten-free). Tried this recipe first, and it was great! Very easy, too! We had enough for dinner, some leftovers, and a little to freeze. Can't wait to try another one!

I made this for a big Sunday dinner, doubling the recipie. There were 6 adults and five kids under the age of 5...everyone and I mean everyone (even the 14 month old) ate it! I used qunoia instead of rice. I was amazing...

What size can of tomatoes did you use? 14.5 oz can or the next size up?? I made it tonight, on the stove, cause I was too lazy last night to get it ready. It tastes GREAT! I just curious on the tomatoes. Thanks!

In the name of my late granny, born and raised in New Orleans, I must interject that true jambalaya never uses tomato. That said, this dish, which I will absolutely try and call by some other name, looks really yummy!

This was really good! I actually put everything from the tomatoes to the corn in a freezer bag and froze for the future. When I was ready to cook it, I put the liquids and rice in the bottom of the crockpot, dumped the contents of the freezer bag on top, cooked on high for 4 hours, then added the shrimp for last half hour. I added some seasonings, cayenne pepper, pepper, and some garlic towards the end too. It was quick and easy and delicious! I'm going to freeze some today for after my baby is born in a few weeks. :) Thanks for the recipe!